Sweet chilli sauce
1.Heat oil in pan, cook garlic, stirring, until lightly browned. Add brown onion and ginger, cook, stirring, one minute. Add mince, cook, stirring, until mince is well browned. Stir in prawns, carrot and green onion, cook one minute; cool. Stir in basil and sugar.
2.Brush gow gee wrappers with egg, top with level teaspoons of mince mixture. Pull up edges of wrapper around mixture, pinch together to seal.
3.Deep-fry pouches in hot oil, in batches, until well browned; drain on absorbent paper.
4.To make sweet chilli sauce, combine all ingredients in pan; stir over heat until sugar is dissolved. Bring to boil, simmer, uncovered, for about 5 minutes or until slightly thickened.
5.Serve hot pouches with hot sweet chilli sauce; top with sliced chilli.
Pouches can be prepared 3 hours ahead. Uncooked pouches suitable to freeze. Sweet chilli sauce can be prepared 2 days ahead. Store, covered, in refrigerator.Note